Problems of Temperature Regulation in the Cultivation Process of Edible Fungus

During the cultivation of edible fungi, temperature directly affects the progress of each growth stage, determines the length of the production cycle and the effectiveness of cultivation, and is also one of the determining factors for the quality and output of edible fungus products. Different species and different strains of edible fungi, and their different growth stages have different temperature requirements.
In terms of cultivation, the suitable temperature for primordia differentiation is divided into different temperature types. Taking shiitake mushrooms as an example, the high-temperature strains are 15-25°C, the medium-temperature strains are 10-22°C, and the low-temperature strains are 5-18°C.
No matter what kind of edible fungi or strains, at different growth stages, it is necessary to master its growth to low temperature, suitable temperature, and high temperature, which are the so-called "three basic points" of temperature regulation. The "three basic points" temperature of common edible fungus, such as mushroom mycelium grows at a minimum temperature of 6°C, a suitable temperature of 24°C, and a maximum temperature of 33°C; fruiting bodies grow at a minimum temperature of 8°C, a suitable temperature of 18°C, and a maximum temperature of 20°C. The lowest, most suitable and highest temperatures for the growth of abalone mushroom hyphae are 10°C, 25°C, and 35°C, respectively, and the lowest, most appropriate, and highest temperatures for fruiting body growth are 18°C, 25°C, and 32°C, respectively.
For most edible fungi mycelium growth stage, it is better to control the temperature at 25±1°C, while for the fruit body growth stage, the requirements of different fungi are very different. In actual cultivation, the bacteria cultivation stage is generally controlled to be 2-3°C lower than the suitable temperature, and the temperature for primordium differentiation is generally 5-7°C lower than the suitable temperature for fruiting body growth.
It should also be emphasized that the above temperatures all refer to the "product temperature" in the bacteria bag, which is different from the "room temperature" in the cultivation room and the "air temperature" in the natural climate. In terms of product temperature and room temperature, the product temperature is lower than room temperature at the initial stage of germination (within 15 days), and the room temperature should be controlled above an appropriate temperature. In the middle stage of germination (15-30 days), due to the vigorous growth of mycelium, the temperature of the heat emitted is 2-3°C higher than the room temperature, and the room temperature should be controlled to be 2-3°C lower than the appropriate temperature.

 

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